2 c. whole wheat flour
1/2 c. rye or buckwheat flour
1/2 c. brewer's yeast
1 c. bulgur
1/2 c. cornmeal
1/4 c. parsley flakes
1/4 c. dry milk
1 tsp. dry yeast
1/4 c. warm water
1 c. chicken broth
1 egg, beaten with 1 tbsp. milk (glaze)

Combine flour, brewer's yeast, bulgur, cornmeal, parsley flakes and dry milk in a large bowl. In a small bowl combine dry yeast and warm water. Stir until yeast is dissolved. Add chicken broth.

Stir liquid into dry ingredients, mixing well with hands. Dough will be very stiff. If necessary, add a little more water or stock. On a well floured surface, roll out dough to 1/4" thickness. Cut with knife or cookie cutter into desired shapes.

Transfer biscuits to cookie sheets and brush lightly with egg glaze. Bake at 300 degrees for 45 minutes. Turn off heat and let biscuits dry out in oven overnight. Yield: about 6 or 7 dozen biscuits.